← Back to Search Results
sauteeing Italian
Broccoli Rabe in Lemon Cream

Photo by:
Comments: 0
 

Recipe

Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitterness by using cream and brighten up the flavor with a touch of lemon. I was very pleasantly surprised by the results–an unexpectedly delicious dish.

Yield: Serves 4

Ingredients

  • 1½ pounds broccoli rabe, stems trimmed, cut into short lengths
  • Sea salt
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon lemon juice
  • Buttered crostini

Directions

Cook the broccoli rabe in abundant salted boiling water until al dente, about 8 minutes. Drain.

Melt the butter in a large sauté pan. Add the rabe and stir well to coat. Add salt to taste and let the flavors meld over low heat for about 5 minutes.

Add the cream and lemon juice. Toss gently and let warm over low heat. Serve surrounded with crisp buttered crostini.


© 2007 Viana La Place
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, and does include buttered crostini.

159kcal (8%)
164mg (16%)
29mg (48%)
317mcg RAE (11%)
290mg
32mg
5g
1g
4g
5g
43mg (14%)
344mg (14%)
9g (45%)
15g (23%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
new-american-table New American Table
by Marcus Samuelsson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
desserts-4-today Desserts 4 Today
by Abby Dodge
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?